Lily's Beef Stew
6 Generous Servings
Prep time
5 hrs
Entrée | Meat
Food Allergies
Dairy-free | Gluten-free | Wheat-free

From Lily, of the Willy West Deli.


2 lbbeef chuck roast (cut into 1-inch chunks)
1 Tolive oil
3 onions (medium, yellow, sliced)
5 clvgarlic (minced)
1 Tthyme (dried)
1 trosemary (dried)
1⁄2 tcrushed red pepper flakes
1 bay leaf
  black pepper
1 1⁄2 qbeef stock
1 1⁄2 Ttomato paste
1⁄4 cred wine
2 carrots (large, cut into chunks)
2 celery stalks (chopped)
5 potatoes (medium, scrubbed and cut into chunks)


Preheat oven to 350˚F.

In a large Dutch oven, combine the chuck roast, olive oil, onion, and garlic. Sprinkle with thyme, rosemary, crushed red pepper, bay leaf, and salt and pepper. In a medium saucepan, bring the beef stock to a gentle simmer over medium heat. Add the tomato paste and red wine, and stir until well combined. Pour the stock mixture into the Dutch oven. Cover and cook for 3 1/2 hours, then fold in the carrots, celery, and potato. Return to the oven and cook, covered, for another 30 minutes to 1 hour, until the meat is very tender and the vegetables are done. 


From Lily, of the Willy West Deli.